Imagine sinking your teeth into a warm, golden slice of Garlic Mushroom Focaccia Pizza, where the aroma of sautéed garlic and fresh rosemary dances through the air, beckoning you to take another bite. This Italian delight is not just a pizza; it's a culinary experience that combines the fluffy texture of focaccia with the rich, earthy flavors of mushrooms. Perfect for a cozy family dinner or a gathering with friends, this recipe is simple enough for beginners yet impressive enough to wow your guests. Ready to elevate your pizza night? Let’s dive into this mouthwatering recipe that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup warm water
- 1 packet active dry yeast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 cup sliced mushrooms
- 3 cloves garlic, minced
- Fresh rosemary, for garnish
Instructions
- In a large mixing bowl, combine warm water and active dry yeast. Let sit for 5-7 minutes until the mixture becomes foamy, indicating the yeast is activated.
- Add olive oil and salt to the yeast mixture, then gradually mix in the flour until a soft, slightly sticky dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm place for approximately 1 hour or until the dough has doubled in size.
- While the dough is rising, prepare the garlic mushrooms. Heat a skillet over medium heat with a tablespoon of olive oil. Sauté minced garlic for 30 seconds, then add sliced mushrooms and cook until they release their moisture and become golden brown, about 5-6 minutes.
- Preheat the oven to 425°F (220°C). Punch down the risen dough and transfer to a well-oiled baking sheet, spreading it out into a rustic rectangular shape.
- Create dimples in the dough using your fingertips, which is characteristic of traditional focaccia. Drizzle with additional olive oil and sprinkle with sea salt.
- Spread the sautéed garlic mushrooms evenly across the surface of the dough. Chop fresh rosemary and sprinkle over the top.
- Bake in the preheated oven for 18-20 minutes, or until the edges are golden brown and crispy. The focaccia should sound hollow when tapped on the bottom.
- Remove from the oven, let cool for 5 minutes, then slice and serve warm. Optionally, drizzle with extra virgin olive oil before serving.
Tips
- Yeast Activation: Ensure your warm water is between 100°F to 110°F (37°C to 43°C) to properly activate the yeast. Too hot or too cold can hinder the rising process.
- Kneading: Knead the dough until it’s smooth and elastic; this is crucial for achieving that perfect focaccia texture. If the dough sticks to your hands, sprinkle a little more flour.
- Rising Environment: Find a warm, draft-free spot for the dough to rise. If your kitchen is cool, you can turn on the oven to a low temperature for a few minutes, then turn it off and place the dough inside to rise.
- Mushroom Preparation: For the best flavor, use a mix of mushrooms like cremini and shiitake. Sauté them until they are golden brown to enhance their natural umami flavor.
- Dimpling Technique: Don’t skip the dimpling step! This not only creates a beautiful texture but also helps to hold the olive oil and toppings, making each bite flavorful.
- Baking: Keep an eye on your focaccia while baking; oven temperatures can vary. Look for a golden-brown crust and a hollow sound when tapped to know it’s done.
- Serving Suggestion: Serve your focaccia warm, drizzled with a touch of extra virgin olive oil and a sprinkle of sea salt for an extra burst of flavor.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 6g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
